0 suppliers active45 superyacht berthsSfusato Amalfitano IGP lemons · Cetara colatura di alici · Buffalo mozzarella di Campania
The port of Amalfi sits beneath the dramatic vertical of the Costiera Amalfitana, with the cathedral steps rising from the seafront promenade. With 45 superyacht berths, it is small and well positioned — the natural stop for charters working the stretch from Sorrento and Capri through Positano, Praiano and the Cilento. Mooring is tight; supply is exceptional, given the density of producers and restaurants along the coast.
The Amalfi pantry is unmistakable. Sfusato Amalfitano lemons — IGP, with the thick, fragrant rind that makes them the only lemons used in true limoncello — grow on terraces that climb directly above the port. Scialatielli, the local fresh egg pasta, originated in Amalfi. Colatura di alici from neighbouring Cetara is the descendant of Roman garum and one of the great Mediterranean condiments. Buffalo mozzarella, San Marzano tomatoes, anchovies, walnuts, fior di latte cheese from the high Lattari mountains, and a long list of farmhouse producers all feed yacht orders from the kitchens of Ravello, Praiano and Positano. Wine sourcing covers Campania (Falanghina, Greco, Aglianico, Taurasi) and Salerno-coast allocations.
Yachting season runs May through October; peak demand from late June to early September concentrates around weekend turnover. Most provisioning suppliers handle quayside deliveries to Amalfi, Positano (which is anchorage-only) and Cetara from a single hub, in 24 to 48 hour cycles. Same-day basics — bread, fish, fruit — are reliable when ordered before mid-morning.
No suppliers listed yet for Porto di Amalfi.
We’re building our supply network. If you operate in Porto di Amalfi and want to join Super Yacht Eats, we’d love to hear from you.
